Yummy Pumpkin Cinnamon Rolls

(photo courtesy of Taste of Home)
I made a batch of these this weekend...they were absolutely heavenly!! This will have to be a new October tradition for sure!

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
1/2 cup shortening
1/2 cup canned pumpkin...I did a heaping 1/2 cup
1/2 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/2 teaspoon salt
1 t all spice
3 1/2 to 4 cups all-purpose flour

FILLING:
1/4 cup butter, melted
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon

ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Directions
In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mix, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Roll into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking pans or 2 9 inch rounds. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 1 dozen.